Hawaiian Chicken {Sweet and Sour Chicken}

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Hawaiian Chicken- this simple sweet and sour chicken is a favorite dinner recipe at our house. I love that it’s baked not fried. 

Hawaiian sweet and sour chicken - an easy and yummy chicken recipe.

I got this sweet and sour chicken recipe from my good friend Judy. Don’t be intimidated by the long list of ingredients, it really is quite simple. Just brown the breaded chicken in a large skillet, then toss it in the oven to complete the cooking. You can even make the sauce ahead of time. 

Recipe for sweet and sour Hawaiian Chicken. Baked, not fried, this chicken recipe is easy and flavorful.

My younger boys don’t like the green peppers, so I cut them in large strips so they are easy to remove. This also makes great lunch leftovers. (The green peppers lose their bright green color, but they still taste good.)

Sweet and sour chicken recipe. This Hawaiian Chicken is baked instead of fried. A tasty chicken recipe that everyone loves.

 
Recipe for Hawaiian Chicken. This sweet and sour chicken is easy and so tasty. Baked, not fried, it is healthier than other sweet and sour chicken recipes.

Yield: 4-6 servings

Hawaiian Chicken {Sweet and Sour Chicken}

Lightly breaded baked chicken with a simple sweet and sour sauce.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

Chicken

  • 4 boneless, skinless chicken breasts
  • 1/2 cup flour
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2-3 Tbsp oil
  • 1 can pineapple tidbits or chunks (reserve juice)
  • 1 green pepper, sliced

Sauce

Instructions

  1. Mix flour, salt and pepper in a large shallow dish. Coat chicken in flour mixture and brown in oil in a skillet over medium high heat (you don’t need to cook all the way). Place chicken in 9x13" pan.
  2. To make sauce, combine sugar, cornstarch, and bouillon in saucepan. Slowly stir in remaining ingredients. Bring to a boil. Boil for 1-2 minutes, stirring constantly.
  3. Pour sauce over chicken. Add as much of the pineapple as you like. (I usually use about 2/3 of the can and let my kids eat the rest of the pineapple.)
  4. Bake uncovered at 350° for about 25 minutes. Add green peppers and cook for about 5 minutes longer or till peppers are hot and chicken juices run clear. Serve with rice.


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